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University of Agricultural Sciences, Bengaluru

University of Agricultural Sciences Bangalore, a premier institution of agricultural education and research in the country, began as a small agricultural research farm in 1899 on 30 acres of land donated by Her Excellency Maharani Kempa Nanjammanni Vani Vilasa Sannidhiyavaru, the Regent of Mysore and appointed Dr. Lehmann, German Scientist to initiate research on soil crop response with a Laboratory in the Directorate of Agriculture. Later under the initiative of the Dewan of Mysore Sir M. Vishweshwaraiah, the Mysore Agriculture Residential School was established in 1913 at Hebbal which offered Licentiate in Agriculture and later offered a diploma programme in agriculture during 1920. The School was upgraded to Agriculture Collegein 1946 which offered four year degree programs in Agriculture. The Government of Mysore headed by Sri. S. Nijalingappa, the then Chief Minister, established the University of Agricultural Sciences on the pattern of Land Grant College system of USA and the University of Agricultural Sciences Act No. 22 was passed in Legislative Assembly in 1963. Dr. Zakir Hussain, the Vice President of India inaugurated the University on 21st August 1964.

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Subject: Processing and Food Engineering × End date: 2019 × Start date: 2013 × Type: Thesis × Thesis Type: M.Tech ×
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    ThesisItemOpen Access
    POST HARVEST MANAGEMENT OF ROSE APPLE (Syzyzium jambos Alston) FRUIT
    (University of Agricultural Sciences, Bengaluru, 2014-08-12) MOHAN, B. P.; Ranganna, B.
    Rose apple (Syzyzium jambos Alston) is one of the valuable minor fruits due to its nutritional and economic importance. The marketability of the fruit is poor due to faster aging, and spoilage after harvesting. For storage studies, matured (ripened) and unripened (two days prior to maturity) rose apple fruits were selected. The physical, engineering and biochemical properties of the fruits were determined and analysed. The present study was focused on standardizing storage temperatures (Refrigerated storage at 20C and ambient temperature 280C) and packaging materials (polyethylene and polypropylene each of 300 gauge with 0 and 0.1 per cent ventilation) with a view to extend the shelf life of rose apple. With regards to sensory evaluation and quality analysis, polypropylene with 0% ventilation treatment was found to be performing best for the matured and un-ripened rose apple fruits for a storage period 20 days at 20C. Also, fruits stored in diffusion channel systems (diffusion channel: 3mm diameter and 5cm length, 5mm diameter and 7.5cm length, 7mm diameter and 10cm length) at different temperatures indicated that the diffusion channel system of 5mm dia. and 7.5cm length was found to store fruits without microbial infestation (visual observation) for 3 days at ambient temperature and 13 days at 2oC temperature. The cost: benefit ratio for storage and packaging of rose apple fruits was worked to be 1.00 : 1.67.
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    ThesisItemOpen Access
    DEVELOPMENT OF A HAND OPERATED DECORTICATOR FOR SIMAROUBA (simarouba glauca L.) NUTLETS
    (University of Agricultural Sciences, Bengaluru, 2014-08-15) MADHUSUDAN, NAYAK .C; Ramachandra, M.
    Simarouba (Simarouba glauca L.) belonging to the family simarubaceae, is one of the promising bio-fuel trees which has a potential to become a new source of bio-oil. Simarouba nutlets have a hard cover which is difficult to separate from the kernels. The conventional method of decortication is a laborious slow process. Hence, a hand operated decorticator for simarouba nutlets was developed and evaluated. The physical properties of the nutlets and kernels were determined. The decorticator consists of a rocking type threshing bar with a concave. Two types of threshing bars namely peg tooth and raspbar were tried for decortication. Three threshing bars were fixed at the bottom of the handle and the clearance between the threshing bars and concave can be varied by an adjustment provided in the handle. The concave has 156 oblong holes of size 43 X 7 mm. The concave sheet is semicircular in shape fixed to the frame. Decortication trials were conducted for three moisture levels (8, 6 and 4 % m.c.) of simarouba nutlets for three clearances of 6, 7 and 8 mm and for the two types of threshing bars. The results indicated that the nutlets of 4 % m.c. with the peg tooth type of threshing bar having a clearance of 7 mm, provided a higher decortication efficiency of 93.8 % and had a capacity of 6.6 Kg/h with a better whole kernel recovery. The developed decorticator is easy to operate and economical. The cost benefit ratio is 1:3 compared to hand shelling.
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    ThesisItemOpen Access
    STUDIES ON JACKFRUIT (Artocarpus heterophyllus L.) CHIPS PRODUCTION AND ITS STORAGE
    (University of Agricultural Sciences, Bengaluru, 2014-10-23) SATISHKUMAR; Palanimuthu, V.
    Jackfruit (Artocarpus heterophyllus L.) bulbs are rich in energy, dietary fibre, minerals and vitamins. The physical properties such as size, flake thickness, colour, texture and biochemical properties like moisture content, acidity, dry matter content, starch, TSS, total sugars and reducing sugars of jackfruit bulbs were studied for five genotypes namely, HV-1, HV-2, Tane Varikka, Muttom Varikka and Swarnahalasu. The jackfruit bulbs had moisture content of (55.98 to 70.88%), TSS (3.8 to 6.1°Brix), dry matter content (29.69 to 46.94%), total sugars (15.27 to 24.07%), reducing sugars (2.38 to 3.20%), acidity (1.4 to 2.22%) and starch content of 1.03 to 1.59%. Jackfruit chips were produced from deseeded bulbs of selected genotypes by deep fat frying at different frying temperatures (160, 180 and 200°C) and frying times (6, 7 and 8 min). Among genotypes tested, Tane Varikka and Muttom Varikka were found to be suitable and frying temperature of 180ºC and frying time of 7 minutes was found to be optimum for jackfruit chips production. Among three packages - polyethylene, polypropylene and aluminium laminate pouches tested for storing jackfruit chips at ambient conditions for two months, aluminium laminate was found to be best since the chips in this package had least moisture content, free fatty acids, peroxide value and thiobarbutiric acids value. The stored jackfruit chips recorded better organoleptic scores for colour (4.05), crispiness (3.85), flavour (4.15), taste (3.35) and overall acceptability (4.05) indicating that the product was acceptable as snack food. The Cost:Benefit Ratio of processing jackfruit chips was estimated to be Rs 1.00:1.63.